愈创木酚对卤煮牛肉中多环芳烃含量的影响

Effects of Guaiacol on Formation of Polycyclic Aromatic Hydrocarbons in Stewed Beef

研究添加不同质量浓度的愈创木酚对卤煮牛肉中多环芳烃(polycyclic aromatic hydrocarbons,PAHs)含量的影响。结果表明:添加愈创木酚可以显著降低卤煮牛肉中苯并[α]芘(benzo(a)pyrene,Ba P)含量和PAH4、PAH12的总含量(p<0.05),且随着愈创木酚添加浓度的增加降低效果增强。在添加愈创木酚质量分数为0.05%时,Ba P含量、PAH4和PAH12的总含量分别从空白对照组的2.11,19.74,355.76 ng/g降低到1.30,10.49,29.49 ng/g。伴随牛肉中Ba P和PAHs含量的降低,牛肉中还原糖和肌酐含量明显增加,通过Pearson相关性分析发现,卤煮牛肉中还原糖与Ba P含量显著相关(p<0.05),肌酐与Ba P、崫、苯并[b]荧蒽含量显著相关(p<0.01)。抗氧化性分析显示,愈创木酚具有良好DPPH自由基、羟基自由基和ABST+自由基清除能力。研究表明,愈创木酚能够有效抑制卤煮牛肉中多环芳烃的形成,可能与其抑制还原糖和肌酐等前体物的参与有关。

The aim of the present study was to investigate the effect of different concentrations（0. 05%-1. 00%） of guaiacol on the formation of polycyclic aromatic hydrocarbons（PAHs） in stewed beef. The results showed that guaiacol could notably inhibit/reduce the contents of benzo（a） pyrene（Ba P）,∑PAH4,and ∑PAH12（p 0. 05）. The contents of Ba P,∑PAH4,and ∑PAH12 in stewed beef were reduced from 2. 11,19. 74,355. 76 ng/g to 1. 30,10. 49,29. 49 ng/g respectively with 0. 05% guaiacol. With the reduction of Ba P and PAHs in beef,the concentrations of reducing sugar and creatinine were significantly increased. By Pearson correlation analysis,the concentration of reducing sugar and the content of Ba P were significantly correlated（p 0. 05） in the stewed beef,and the concentration of creatinine was remarkably associated the contents of Ba P,CHR,and Bb FA（p 0. 01）. Antioxidant analysis showed that guaiacol had good DPPH free radicals,hydroxyl radicals and ABST＋free radical scavenging ability. These results indicated that guaiacol could inhibit the formation of PAHs which might be correlated with the precursors of sugar and creatinine.